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http://umt-ir.umt.edu.my:8080/handle/123456789/2725
Title: | Extraction of aroma compound from pandan leaf and use of the compound to enhance rice flavour |
Authors: | Faridah Yahya |
Keywords: | SB 191 .R5 F3 2011 Faridah Yahya Tesis University of Birmingham 2011 Rice -- Storage |
Issue Date: | Oct-2011 |
Publisher: | United Kingdom : University of Birmingham |
Abstract: | Supercritical carbon dioxide (SC-C02) and Soxhlet extraction using hexane as solvent were used to extract 2-acetyl-1-pyrroline (2-AP) from Pandan leaves. The effect of different extraction pre-treatments, such as particle size and drying on the extraction yield and concentration of 2-AP were investigated. The identification and quantification of 2-AP were carried out by gas chromatography-mass spectrometry and gas chromatography-flame ionization detector, respectively. This work aims to provide an understanding of the phenomena that occur during cooking and storage; typically on the changes of 2-AP absorption when cooking rice grains with Pandan leaves. The parameters investigated were cooking method of excess and optimal water conditions. |
URI: | http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2725 |
Appears in Collections: | Staff Thesis |
Files in This Item:
File | Description | Size | Format | |
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SB 191 .R5 F3 2011 Abstract.pdf | 380.83 kB | Adobe PDF | View/Open | |
SB 191 .R5 F3 2011 FullText.pdf Restricted Access | 11.84 MB | Adobe PDF | View/Open Request a copy |
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